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Best Hummus Ever

hummus recipe

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6 Responses

Annie

Annie

July 13, 2022

The texture is delightful. As much of a pain as it was to peel the chickpeas, I think it’s worth it for the texture. However, I accidentally skipped the step where you strain the liquid after adding garlic. I do feel like 4 cloves would have been sufficient. The garlic was so overpowering and bitter that I feel like I wasted a jar of tahini. I will eat it anyway and be safe from vampires for a month.

Kat R

Kat R

May 27, 2022

I didn’t like chickpeas, but love my lemons. After preserving, juicing and making curd, , i tried this recipe as a friend gave me some of your Tahini. So yummy! I’ll l order some now. Thanks

Laura M

Laura M

May 27, 2022

It looks like you’re never completely covering the dried chick peas with water. Is that correct? If so, that’s very different from how I normally cook legumes.

David

David

May 27, 2022

Too much baking soda wrecks the flavor of cooked chickpeas. Use 1 tsp max of baking soda for two cups of dried chickpeas for hummus. All that draining and rinsing of the cooked chickpeas means you have washed all the soluble nutrients and flavor out of the cooked chickpeas. Use an electric pressure cooker to cook the chickpeas in 20 minutes with slow pressure release and leave the softened skins on to save time and add flavor. Grind the cooked chickpeas with the tahini and salt while hot to get a smooth paste. Then add lemon juice and water while still blending on slower speed to thicken the hummus. I make hummus 3x every week doing this and I know it works well. A Vitamix or BlendTec blender has the power to ensure a smooth and fluffy hummus every time. Serve hummus warm, not cold to ensure a smooth and creamy texture. Cold hummus out of the fridge will need to be warmed up and reblended or it will be chalky and lumpy.

Russ ONeal

Russ ONeal

May 27, 2022

I use 2-16oz cans of Goya garbanzo beans, remove the white skin, juice from two lemons, four cloves of garlic (pressed), 1/2 cup of soom’s tahini, 1/2 tsp of cumin, 1/2 tsp salt, four tbsp virgin olive oil, add chilled bean liquid while blending hummus (about 2 to 4 tbsp). Garnish with olive oil and turmeric to serve. Best recipe I have ever tried and we make fresh hummus every week.

JAyne Covell

JAyne Covell

October 01, 2021

I LOVEHummus!

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